Recently Watkins contacted and sponsored me to review their baking supplies. I jumped at the opportunity. I love baking and trying new things.

Watkins has been around since 1868 and have a headquarters in Minnesota. They make a variety of products; extracts, spices, food coloring, soaps, lotions, cleaners, pain relief, and body scrubs. I had never heard of them before, but the more I have learned, the more I love this company. I love that their products are pure and high quality. I am always on the lookout for good baking products.

I received the following in my box; baking vanilla, pure lemon extract, pure almond extract, pure coffee extract, pure ground cinnamon, and food coloring. I was especially excited about the food coloring because it does not have dyes in it. I have been trying to avoid food dyes with my kids.

The first thing I decided to try was the vanilla. It came in an 11 ounce bottle. I decided to make some chocolate chip cookies.

I used the King Arthur Flour Chocolate Chip Oatmeal recipe for the chocolate chip cookies. The turned out fantastic. I even had someone comment to me they could taste something different in the cookies and asked if I had used something special. I told them I used Watkins vanilla.

Here is the finished product and they tasted as amazing as they look here. I will definitely be making these again. I took them to a function and someone had two at the event and wanted to take more home with her.

The lemon cookies turned out delicious and the frosting colors were amazing! The red was a little pink, but that is typical with red food coloring. I would probably just have to put in more dye to make it darker. I will definitely be using this dye in the future because it was so good and I like that all the ingredients in the dye were natural and not artificial. I let my kids frost the rest of the cookies and they had a lot of fun.

All in all what did I think of Watkins baking products? I LOVED all of them and will be using all of them again. My kids kept begging for all the treats we made this week. I have not really cooked with almond and lemon extract and was excited to go out of my comfort zone and try something new. I would definitely recommend picking up some of these products for baking.

Do you want to make some really good lemon sugar cookies with lemon frosting? These are a soft sugar cookie with a delicious buttercream frosting with a hint of lemon. I like that the lemon is not overpowering in this cookie. I have the recipe for you. I decided to dye mine too to make them really fun for my kiddos.

I do not know if you have noticed, but baking is one of my favorite things to do. I made this cake for my husband's birthday a couple weekends ago. This amazing Devil's Food cake is from the Magnolia Bakery cookbook. I love making cakes and desserts from that book. This cake is super delicious and the frosting is TO DIE FOR. Next time I make this I think I will only do half or third it instead though because it makes a lot.

Using the double boiler method, melt the chocolate. This involves placing a pan of water on the stove and then a heat resistant bowl on top. Place the chocolate in the bowl, stir until melted. IMPORTANT-Do no let any water get in the bowl or the chocolate will seize. Let cool.

Whip butter for 2 minutes in a mixer.

Add sugar and beat for additional 3 minutes or until creamed.

Beat the egg yolks until yellow, add to mixture beating until thoroughly mixed.

Add the cooled chocolate, mix well.

Alternate between adding the milk mixture and the dry mixture 3 times.

Whip the egg whites until fluffy.

Fold in egg whites.

Put batter in pan(s). Bake for 30 to 40 minutes or until the cake is springy to the touch.

Let cool for 10 minutes in pan on wire racks.

Remove from pans and let it continue to cool

Ice the cake.

Chocolate Icing (Based on Magnolia's frosting recipe used with permission)

1 1⁄2 cups unsalted butter

2 Tablespoons milk

9 ounces semisweet chocolate, melted

1 teaspoon vanilla extract

2 1/4 cup powered sugar

Leave the butter, and milk out for at least an hour before making the frosting.

Melt the chocolate using a double broiler method. Boil some water over the counter, place a heat resistant bowl on top. IMPORTANT-Do no let any water get in the bowl or the chocolate will seize.

Let the chocolate cool for 15 minutes.

Beat the butter for 3 minutes, incorporating lots of air.

Add the milk and mix well.

Add the chocolate and beat for 2 minutes.

Add the vanilla extract and beat for 3 minutes.

Add the sugar gradually, beating on low. You may need more, you may need less depending on your desired frosting consistency and temperature of the butter.

Spread on your cupcakes and enjoy!

*I use a Wilton straight spatula

*Sprinkles add a very nice touch

*If you do not have time to let the butter cool down, cut the butter into slices and leave on a plate for 5 minutes. Put the milk in a wide bowl.

Have you ever had an amazing sugar cookie? This recipe by Grandma Rowley's is the best ever. Our whole family makes it. You can find it written on random 4x6 or recipe cards in all our kitchens. It makes soft and fluffy sugar cookies, the best ever. It can be made any time of year. The only change would be the color of sprinkles and frosting to coordinate for each holiday.

1. Cream the butter, add the sugar and beat well. Beat in the egg. Add the milk and vanilla. In a separate bowl combine the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients.